Operators are very responsive and have worked hard to improve the facility since the inspection dated 09-Nov-2015. Improvements and corrections noted at this inspection:
* a new prep table had been installed, replacing the unit that was not working properly.
* the handsink was clean and properly stocked with supplies
* the backsplash, door sills, and floors around the handsink had been completely cleaned, and the non-functional soap dispenser eliminated.
* temperature control throughout the facility was excellent
* cooling is being properly controlled, as evidenced by large volumes of properly cooled foods well below 41F at inspection
* the food containers for items like beans and rice were properly labelled
* dishes are being properly air dried
* time as PHC is being properly controlled on carafes of salsa in the waitstaff room
Items for continued improvement:
*sweep the floors during the day to prevent tracking of spilled cheese and lettuce into other areas
*continue cleaning background areas like lower shelves, areas under the sinks and tables, and backsplashes.
* install a proper soap dispenser at the kitchen handsink to replace the spray bottle of soap
*clean the upper and lower surfaces of the stainless steel food prep table, including covering the cinnamon sugar pan, moving spices and wrappings to a shelf or drawer, and having all storage buckets
cleaned of residues on their lids and outer surfaces.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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11/19/2015 | Routine | |
Operator is personable, responsive, and very willing, making corrections as deficiencies were noted. Facility had good hair restraints, glove use, and control of cook and hot holding temperatures. The new steam table is working very well to control hot holding of rice, beans, and meats. Operator has good control of time as public health control for salsa in pour bottles, with bottles being removed from the refrigerator 4-5 bottles at a time, and replacing as they are all used up. A written policy is on the wall of the waitstaff area to limit time out of temperature control to no more than 4 hours, but on inspection it was noted that bottles were not staying out more than 15 minutes.
Note to manager: ensure mops are properly hung to dry and stored away from food production areas. Keep food labels on food containers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was stored in the same pan with thawing raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef steaks and raw fish. Plastic wrapped steaks were placed directly in soiled handsink to thaw. Fish fillets were placed in steel pan of water sitting on the handsink to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Foods were removed from handsink and placed in reach-in cooler.
- Critical: Cooling* (corrected on site)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.. Beans had been cooling for >24 hours and were 72F at inspection.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator voluntarily disposed of both pans of refried beans at inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and salsa in the plating prep table were cold holding at improper temperatures. All foods in the prep table were 54-57F at inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator switched perishable foods in this unit to 4 hour time as public health control, with a written plan being implemented. Operator plans to replace this prep table.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handsink in the kitchen is being used to store food and soiled utensils. There is no accessible handsink in the kitchen as a result. The handsink also had no handsoap available.
Correction: The handwash facility identified above is to be used for washing hands only. Operators removed the thawing meats and soiled utensils. Soap was provided.
- Physical Facilities in Good Repair
Observation: Roof is not maintained in good repair. The roof is leaking in numerous locations, causing water to run down the wall of the dry-storage area and staining new ceiling tiles.
Correction: Roof leaks pose a significant food safety hazard of cross contamination and adulteration of food. Listeria and salmonella are easily brought into the facility by roof leaks. Repair roof leaks ASAP and replace damaged tiles. Until the roof can be repaired, store foods away from drips running down the wall or any dripping water falling from the ceiling.
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11/09/2015 | Routine | |
At time of inspection, owner who is normally present during operation was on extended absence due to an emergency. Brother was operating restaurant. Follow-up recommended. Operators need required food safety training. Employee Health Policy in Spanish needs to be posted. Management needs to pay close attention to stocking and use of handsinks by all staff, and ensure temperature monitoring of foods. Dishes need to be washed as they are delivered to the kitchen, and not allowed to accumulate on carts. Hot holding of rice, noted deficient at this inspection, was also a problem at inspection in April 2014, and procedures for properly hot holding rice were thoroughly reviewed at that time. If steam table is not capable of holding the food at required temperatures, store it in an oven or on stovetop, or replace/repair steam table. Keeping lids over steam table pans will help contain the heat.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: The raw chicken, eggs, and beef in the walk-in cooler were stored above the lettuce and may cause biological cross contamination of ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from RTE food including vegetables and cooked RTE food.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Tea pitchers are stored underneath of soap dispenser at waitstaff handsink, and are against side of sink where splash from handwashing can contaminate pitchers.
Correction: Pitchers moved to other side of equipment, away from soap and handsink.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A live potted plant with drainholes and no catch pan is sitting in the waitstaff food prep area, on the counter where food prep is at risk of contamination with soil or draining water from the plant.
Correction: Plant was removed from food prep areas.
- Food - Miscellaneous Sources of Contamination
Observation: The bucket of sugar has a soiled and broken lid, and contains a measuring cup for a scoop, with the handle buried in the food product.
Correction: Replace bucket lid---dispose of old, broken lid. Maintain lids in clean condition. Food scoops stored in the food must have a handle that does not contact the food.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Evidence of food prep and dish storage in the kitchen handsink. Shrimp tails in the drain, soiled plates and cups stored at the handsink. Do not use handsink for ANY food prep, as it poses a significant threat of contamination to the food.
Correction: Handsink will not be used for food prep or storage and washing of dishes.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice (110F), beef tips (99F), and stewed chicken (110F) on the steam table are hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak and the eggs that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Correcting with labels at inspection. Will reprint menus with consumer advisory at next menu change.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a functional food thermometer. The thermometer that was produced was heavily soiled with crusted residues, and was out of calibration by more than 10 degrees F. Thermometer was disposed at inspection.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Operator to obtain a new one today.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a low-range chlorine test kit (50-200PPM) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand sinks in the waitstaff prep area and the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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04/22/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pico de gaillo in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/10/2014 | Follow-up | |
While management is knowledgeable about many food safety items, a lack of monitoring of holding temps has allowed a continued problem with cold storage and hot holding. During inspection, management located a thermometer. EHS demonstrated calibration and had management calibrate their stem thermometer. Management was instructed to check refrigeration temps at least 2x every day. During inspection, temperatures of the prep table coolers increased. Management expressed a concern that the food items on the top of the prep cooler would freeze if the units were turned down any farther. TTCS foods were removed to another cooler or iced during inspection. Product in the walk-in cooler demonstrated that the elevated air temperature (44F) was not due to the recent stocking of a delivery in the cooler, as an institutional-sized cut of vacuum packaged beef, which had been in the cooler overnight, was found to be at 45F. All TTCS foods in the walk-in cooler were iced during inspection. Management was to call for repairs of refrigeration units immediately. Rice holding methods (holding at 90F and reheating in convection oven before serving) were discussed in detail
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken, beef, and shrimp stored above sliced onions, peppers, cheese, and deli meat. Shrimp (allergen concern) stored in water is not separated and sealed to protect adjacent foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked rice hot holding at improper temperatures (92F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw meats, cheeses, sliced tomatoes, and prepared sauces cold holding at improper temperatures in the walk-in cooler and both prep-table coolers.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sliced tomatoes, cooked peppers, cooked pork in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/02/2014 | Risk Factor | |
Notes: If you allow employees to bring in their own food to eat on site, it needs to be stored in a separate and segregated place such as a shelf in the walk in cooler labeled "For employee use only". Gave PIC information on upcoming food safety training and information on how to find training/materials in Spanish.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The molded pork in small prep cooler is unsound or adulterated.
Correction: Ensure food is safe and unadulterated. PIC threw out the package of pork.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) both in the small prep cooler and the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. EHS helped PIC correct the issues in the small prep cooler but the walk in cooler still needs to be reorganized to minimize the risk of cross contamination.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed a sauce on the counter with the serving spoon handle down in the sauce.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. PIC threw the sauce out.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. There was no sanitizer dispensing during the cylcle.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. The level of sanitizer in the bucket was low. EHS had PIC switch out and install a full bucket of sanitizer. After priming and running a couple times the machine started dispensing the correct sanitizer concentration.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: prep table, blender, can opener,etc.
Correction: Clean and sanitize these surfaces immediately after each use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the waitstation.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located in the waitstation with condiments.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC threw the medicine away.
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04/03/2013 | Routine | |
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